Best 7 Squash Custard Pie Recipes

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Indulge in the delightful flavors of fall with our delectable Squash Custard Pie, a culinary masterpiece that combines the natural sweetness of butternut squash with the creamy richness of custard. This comforting dish, perfect for special occasions or everyday enjoyment, showcases the versatility of butternut squash and the culinary expertise passed down through generations. Embark on a culinary journey with our collection of 3 unique Squash Custard Pie recipes, each offering a distinct twist on this classic dessert. From a traditional rendition to a gluten-free option and a delightful vegan variation, we have curated a selection that caters to diverse dietary preferences and taste buds.

Let's cook with our recipes!

SQUASH CUSTARD PIE



Squash Custard Pie image

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

Steps:

  • In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE



Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories     Vegetable     Bake     Fourth of July     Vegetarian     Squash     Zucchini     Summer     Family Reunion     Yellow Squash     Boil     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

  • Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
  • In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
  • In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
  • Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
  • Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS



Spaghetti Squash Custard Pie for Weight Watchers image

If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!

Provided by SusieQusie

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup fat-free evaporated milk
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash

Steps:

  • Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
  • Put all ingredients except squash in your blender and whiz on low for a minute or so.
  • Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
  • Bake for 30-40 minutes or until just set. The top will puff up and brown.
  • NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST



Roasted Butternut Squash Custard Pie with a Pecan Crust image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 1/4 pounds butternut squash
Olive oil
Salt
1 recipe Pecan Crust, recipe follows
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

Steps:

  • Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

One of my Grandma's recipes. She made everything taste good.

Provided by Kathie Carr

Categories     Pies

Time 1h45m

Number Of Ingredients 8

2 1/2 lb hubbard squash - cut into chunks and seeds removed
1/2 c brown sugar, firmly packed
3 large eggs
1/2 c heavy cream
1 1/2 tsp apple pie spice
1/2 tsp salt
2 Tbsp butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • 1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  • 2. Reduce temperature setting on oven to 375 degrees. Place 2 cups of squash in a mixer and beat until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
  • 3. Can be served with whipped cream.

SQUASH CUSTARD PIE



Squash Custard Pie image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Egg     Vegetable     Brunch     Dessert     Side     Bake     Christmas     Thanksgiving     Squash     Winter     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)

Number Of Ingredients 8

3/4 cup of squash purée
2 large eggs, separated
Scant 3/4 cup of vanilla sugar made with light brown sugar
Pinch of fine sea salt
1 1/3 cup whole milk
3 tablespoons all-purpose flour
One pre-baked 10-inch tart pastry
1/4 teaspoon ground cinnamon

Steps:

  • 1. Preheat the oven to 425°F.
  • 2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.
  • 3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE image

Categories     Squash

Number Of Ingredients 8

2 1/2 pounds hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon. Reduce temperature setting on oven to 375 degrees F (190 degrees C). Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Tips:

  • For a smoother custard filling, whisk the eggs and sugar together until they are thick and pale yellow.
  • If you don't have a pie crust, you can use a pre-made graham cracker crust or a puff pastry sheet.
  • To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of the hot milk mixture.
  • Bake the pie until the custard is set and the top is golden brown.
  • Let the pie cool completely before serving.

Conclusion:

This classic squash custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a special treat, give this squash custard pie a try!

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